Electronic Cooking

Introduction
:
Electronic cooking, also known as modern or high-tech cooking, has revolutionized the culinary
landscape by incorporating advanced technologies to enhance the cooking process. This
approach involves the use of various electronic devices that utilize different methods of heat
transfer, leading to precise and efficient cooking. In this discussion, we will delve into five
electronic cooking methods, exploring their heat transfer mechanisms and providing examples
of dishes prepared through each method.

The range include electric pressure cooker, induction cooktop, hot plate, kettle, microwave
oven, electric oven, electric rice cooker, steam cooker, air fryer etc

Hot plate is the most common electric cooking device with a heat regulator that maintains a
range of pre-set temperatures and is safe and maintenance free. Most electric cooking devices
have a flat heating surface and hence it is efficient to use flat bottomed utensils. Induction
cooktops have a thermal efficiency of up to 84% which is twice of than that of gas cooktops

1. Sous Vide Cooking:

Sous Vide and Heat Transfer:

Sous vide, a French term meaning "under vacuum," is a method that involves cooking food
slowly in a vacuum-sealed bag immersed in a water bath at a precisely controlled low
temperature. The heat transfer in sous vide is characterized by conduction, as the water
transfers heat directly to the food. This method ensures uniform cooking throughout the food
item, preserving its moisture and flavor.

Example Dishes:
a. Sous Vide Steak: Achieve a perfectly cooked steak with a consistent doneness throughout.
b. Sous Vide Salmon: Preserve the delicate texture of salmon while infusing flavors through
precise temperature control.
Sources:

Author: Douglas Baldwin

Title: "Sous Vide for the Home Cook"
Source: Baldwin, D. (2010). Sous Vide for the Home Cook. ISBN-13: 978-0984493600.

2. Induction Cooking:

Induction Cooking and Heat Transfer:

Induction cooking relies on electromagnetic induction to generate heat directly in the cookware.
The heat transfer occurs through magnetic fields, inducing eddy currents that generate heat in
the pot or pan. This method ensures rapid and precise temperature control, making it
energy-efficient.

Cooking Method:
Induction cooking uses electromagnetic induction to heat the cookware directly. The heat is
generated through magnetic fields, allowing for rapid and precise temperature adjustments.

Example Dishes:
a. Induction Stir-Fry:
- Place a wok or pan on the induction cooktop.
- Adjust the heat instantly for different ingredients.
- Stir-fry vegetables and proteins with quick and even heat.

b. Induction Boiling:
- Boil water in an induction-compatible pot.
- Experience faster boiling times compared to traditional methods.
 - Ideal for pasta, soups, and other boiling applications.

Induction cooking offers energy efficiency and immediate response to temperature changes.
The cookware itself becomes the heat source, reducing heat loss and making it a safer option.
This method is popular in both professional kitchens and home cooking.

Author: Richard Blais

Title: "So Good: 100 Recipes from My Kitchen to Yours"
Source: Blais, R. (2017). So Good: 100 Recipes from My Kitchen to Yours. ISBN-13:
978-0544663312.
3. Microwave Cooking:

Microwave Cooking and Heat Transfer:

Microwave ovens use electromagnetic waves to excite water molecules in food, generating heat
through dielectric heating. This method results in rapid and even heating, making it suitable for
reheating and quick cooking.

Example Dishes:
a. Microwave Popcorn:
- Place popcorn kernels in a microwave-safe bag.
- Microwave until the popping slows down.
- Season as desired for a quick and easy snack.

b. Microwave Mug Cake:

- Mix ingredients in a microwave-safe mug.
- Microwave for a few minutes until the cake rises.
- Enjoy a single-serving cake without using a conventional oven.

Sources:

Author: Jeffrey M. Farber

Title: "Microwave Heating as a Food Processing Tool"
Source: Farber, J. M. (2018). Microwave Heating as a Food Processing Tool. ISBN-13:
978-1498773705.

4. Infrared Cooking:

Infrared Cooking and Heat Transfer:

Infrared cooking utilizes infrared radiation to directly heat the surface of food. The heat transfer
is rapid, similar to sunlight warming an object. This method is popular for outdoor grilling and
broiling.

Example Dishes:
a. Infrared Grilled Chicken:
- Place marinated chicken on an infrared grill.

- The high heat quickly sears the exterior, sealing in juices.

- Achieve a crispy skin and succulent interior.

b. Infrared Broiled Vegetables:

- Arrange seasoned vegetables on an infrared broiler.
- The intense heat produces a caramelized exterior.
- Enjoy smoky flavors without the need for a charcoal grill.

Sources:
Author: Richard W. Hartel
Title: "Engineering Aspects of Food Emulsification and Homogenization"
Source: Hartel, R. W. (2013). Engineering Aspects of Food Emulsification and
Homogenization. ISBN-13: 978-1466562436.
5. Convection Oven Cooking:

Convection Oven Cooking and Heat Transfer:

Convection ovens use a fan to circulate hot air, promoting even heat distribution. The heat
transfer in convection cooking involves both conduction and convection, ensuring efficient and
uniform cooking.

Example Dishes:
a. Convection Roasted Vegetables: Achieve caramelization and even cooking with convection.
b. Convection Baked Bread: Utilize convection for consistent browning and texture in bread.

Sources:

Author: Paula Figoni

Title: "How Baking Works: Exploring the Fundamentals of Baking Science"
Source: Figoni, P. (2010). How Baking Works: Exploring the Fundamentals of Baking
Science. ISBN-13: 978-0470392676.